Study on the Functional Properties of Kiwifruit Glycoprotein and Its Deglycosylated Protein

In this paper,the effects of temperature in the range of 25~60 ℃on the oil absorption,the solubility,foaming and emulsification of kiwifruit glycoprotein(CGP)and its deglycosylated protein(GPP)were investigated,and the effects of pH3~7.5,the ionic strength of sodium chloride in the range of 0~5 g/100 mL,concentration of CGP and CGP on the solubility,foaming and emulsification of CGP and GPP were studied respectively. The results showed that the oil absorption of CGP was higher than that of GPP in the range of 25~60 ℃,the solubility of CGP,GPP decreased with the increase of temperature,the foaming propertyof CGP,GPP decreased at first and then increased with the increase of temperature,the emulsification of CGP decreased at first and then increased,and the emulsification of GPP increased at first and then decreased. Under the condition of pH,the solubility of CGP was always higher than that of GPP. The solubility of CGP,GPP decreased at first and then went up with the increase of pH3~6. In the range of pH3~7.5,the foaming and emulsifying properties of CGP and GPP decreased first and then increased.The solubility of CGP,GPP decreased with the increase of ionic strength and the solubility of CGP was always higher than that of GPP. The foaming property and the emulsification of CGP decreased with the increase of ionic strength,and the foaming property of GPP decreased at first and then increased with the increase of ionic strength,but the emulsifying property was the opposite. The foaming property and emulsifying property of CGP,GPP increased with the increase of concentration,the highest at 1.0 mg/mL,the lowest at 0.2 mg/mL.